Recipes

Here is an assortment of recipes for popular foods from famous restaurants of the past. Please note that I have not tested them. Temperatures are Fahrenheit. At times the recipes can be maddeningly vague, incomplete, or just plain strange. Please let me know of other restaurant recipes or — for any daring cooks and bakers — how you fare with these.

Maxim’s (Chicago) Poires Helene

With the woodwork, lamps, china, and all the other furnishings from France needed to recreate Paris’s “La Belle Epoque” in Chicago, came eight chefs trained by Maxim’s in Paris to produce elegant dishes such as Entrecotes Bercy and Flan de Carottes. One of their fanciest deserts was Poires Helene, stuffed pears covered in chocolate. This recipe was printed in the Milwaukee Sentinel in 1963. Do you know how to powder almonds?6 large ripe pears1/4 cup butter½ cup powdered almonds1 cup granulated sugar4 oz cooking chocolate1 pint vanilla ice creamdrop of vanilla1 tsp lemon juice6 leaves of marzipan
Peel and core pears. Poach them for about 10 minutes in one-half cup sugar and one cup water with the lemon juice and a drop of vanilla until they are tender but still firm. Let cool in the syrup. Make chocolate sauce by melting the chocolate in four cups of water and two tablespoons of sugar. Bring to a boil and remove from fire. Mix the butter with the powered almonds and one-quarter cup of sugar to make a butter cream. Fill the pears with this mixture. Line a crystal bowl with the ice cream, standing the pears upright on the ice cream. Pour the chocolate sauce over it and top each pear with a marzipan leaf.

Maxwell Plum’s Chili con Carne

James Beard was fond of Maxwell’s Plum. He thought the restaurant was unique in being enormous yet having “really first-class food and service.” Beard denied being a food snob and said he liked the Plum’s chili just as much as most of their fancy dishes. Here is the recipe he published in his syndicated column in 1973. It starts with dried beans – I’d be strongly tempted to substitute canned. Serves 10 to 12.2 lb dried red kidney beans4 large onions2 cloves2 green peppers3 tbsp butter3 tbsp oil4 or 5 cloves garlic5 lb ground beef1 lb ground pork4 tbsp chili power35-oz can Italian plum tomatoes2 7-oz cans tomato paste1 tbsp salt1½ tsp freshly ground black pepper2 tsp oregano2 tsp ground cumin2 bay leaves½ tsp tabasco½ cup chopped parsley3 to 4 cups beef stock
Cover red kidney beans with boiling water and soak overnight. The next day cook beans in the liquid with 1 large onion stuck with cloves. Drain, reserving liquid. Saute remaining onions, chopped, and green peppers, seeded and chopped, in butter and oil until just golden. Add garlic cloves and cook 2 minutes, then add ground beef and pork and cook until browned, breaking up meat with wooden spoon. Stir in chili power and cook 5 minutes. Add plum tomatoes, tomato paste, salt and pepper, oregano, cumin, bay leaves, tabasco, parsley, and enough beef stock to just cover the meat. Simmer for 2½ hours, taste and correct seasoning, then mix in the beans and bring to a boil. If the chili is too thick, add a little of the bean liquid.

Brown Hotel’s Hot Brown Sandwich

It is said that the open-face sandwich was invented by a chef at the Louisville hotel in the 1920s, though I’ve searched and can find no mention of it anywhere until 1965. Usually the recipe appeared in newspapers during Derby week or as an solution to turkey leftovers. I used to go with friends to a St. Louis hotel once a year when we all ordered the dish, which I loved. The recipe below, coming from a latter-day chef at Brown Hotel, is said to be the original. There are many variations, some with cheddar cheese, some with tomato, mushrooms, ham, and so on. In fact I saw one using canned mushroom soup. Don’t do that. Makes four servings.6 tbsp butter6 tbsp flour3 cups milk½ cup freshly grated parmesan cheese1 egg, beatenS & P to taste½ cup unsweetened whipped cream8 slices crustless white toast1 lb sliced turkey breastgrated parmesan for topping8 crisp bacon slices
Fry bacon and drain, and toast bread; set aside. Over medium heat, melt butter; gradually add flour, stirring constantly until smooth. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly. Remove from heat, add parmesan cheese and stir until melted. In a small bowl beat egg; gradually add one cup of hot sauce, 1/3 cup at a time, stirring constantly. Gradually add egg mixture to remaining sauce, stirring until well blended. Add S & P and fold in whipped cream. On each fireproof dish place two slices toast, top with turkey, and pour sauce over generously. Place dishes under broiler until sauce bubbles and begins to brown. Place two slices of bacon over each serving.

In 1959 the head chef of Wolfie’s shared the restaurants’ cheesecake recipe with the public. It was especially popular with late-night guests – both Wolfie’s on Collins Avenue in Miami Beach were open all night. Wolfie’s also supplied whole cheesecakes (3 inches high) from its bakery in plain, pineapple, cherry, strawberry, and chocolate varieties. You may find this recipe disconcertingly vague at the end.1½ lb cream cheese 5 oz sugar (just under 3/4 cup) 1 oz cornstarch (= 3 tbsp plus ½ tsp) 3 eggs
Work cream cheese with fork until soft. Add sugar and cornstarch and blend until smooth. Add eggs one at a time. Pour into round baking pan set in a large pan of water. Bake in pre-heated oven at 450° until brown on top. Then turn down oven to 350°. Test with fork for doneness.

Marshall Field’s Potato Flour Muffins

During the First World War, caterers were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.5 egg whites2½ tsp sugar½ tsp salt2½ tbsp ice water3 egg yolks, slightly beaten1 cup potato flour2 tsp baking powder
Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 minutes. Makes 8 muffins.

Miss Hulling’s Sour Cream Noodle Bake

This was a Monday special at the Miss Hulling’s Cafeterias in St. Louis. The recipe was adapted for home use by the St. Louis Post-Dispatch. It doesn’t sound that good to me, but I’ve heard otherwise from a reader who used to patronize Miss Hulling’s.

Chef Pancho gave this recipe to Poppy Cannon in 1963 and she included it in her column The Fast Gourmet. According to Poppy these cheeseburgers were the “topic of much conversation, comment and curiosity” and were among the favorite menu items at both the Chop House and the Caucus Club. Make sure your cardiologist is on standby.2½ lb ground beef (the Chop House ground their own prime aged beef trimmings)2 eggs2 tbsp finely chopped onion1 tbsp finely chopped parsley1 tsp salt1/4 tsp pepper1/4 lb Roquefort or blue cheese4 tbsp butter1 tbsp cognac
Combine ground beef, eggs, onion, parsley, salt and pepper and form into 12 patties, each ½ inch thick. For the filling, blend the cheese, butter, and cognac until smooth and form into 6 balls. Place each ball between 2 patties, pressing edges together firmly. Broil 3 to 5 minutes on each side or until the desired doneness is reached. Makes 6 burgers.

Salmon Mousse from Alice’s Restaurant

This recipe was used at the second Alice’s Restaurant on Route 183 in Stockbridge. Hard to believe that this was a take-out item. Fat content and canned salmon aside, let’s all bow our heads to those 1970s hippie cooks!3 tbsp fresh lemon juice3 tbsp chopped raw onion1 envelope gelatin½ cup of boiling water
Put all of the above into a blender and mix on high speed for one minute, adding:½ cup mayonnaise½ tbsp paprika1 tbsp chopped dill seed1 lb can salmon, drainedDash Tabasco
Blend on high speed for one minute, adding 1 cup of heavy cream. Blend again for a few seconds. Refrigerate 3 or 4 hours. Put in mold or use as dip. Makes one quart.

The Automat’s Creamed Spinach

Despite its hard surfaces and seemingly dehumanized method of delivering food, the Automat was regarded by its patrons as a comforting place to enjoy homelike food. Included in the wonderfully illustrated book The Automat, by Lorraine B. Diehl and Marianne Hardart, are recipes for familiar favorites such as baked beans, chicken potpie, and mashed potatoes.1 lb spinach, washed and drained but not dried2 tbsp unsalted butter1½ tbsp flour1/4 cup milk1 tsp sugar1/4 tsp salt1/4 tsp white pepper
Add washed spinach to large pan over medium heat and cook covered about 5 minutes until thoroughly wilted. Remove from heat, cool, and chop. Set aside. Meanwhile, melt butter in medium saucepan over low heat; add flour gradually, whisking continuously and cook 1 to 2 minutes until smooth mixture forms. Continue to whisk while adding milk and cook 3 to 5 minutes until thickened. Add cooked spinach and salt and pepper, blending well. Serves 4.

Being a candy store as well as a restaurant, Schrafft’s made its own ice cream sauces. This recipe is one of 45 included in When Everybody Ate at Schrafft’s, by Joan Kanel Slomanson.1 stick butter1 cup brown sugar½ cup light corn syrup1 tsp vanilla extract½ cup heavy cream
Combine butter, sugar, and corn syrup in medium saucepan. Cook, stirring, just until the mixture gets thick and smooth. Remove from heat, stir in heavy cream and vanilla, and serve over ice cream. (I’d guess this makes a little more than a cup.)

Tarello’s Spaghetti a la Rustica

A simple 1950s recipe from Philadelphia’s Tarello’s, once located at 1623 Chestnut, illustrated by a charming painting by Jerome Kaplan.

Crème Vichyssoise à la Maramor

At The Maramor in Columbus OH Mary McGuckin perfected a vichyssoise without its characteristic ingredients, potatoes and leeks. And yet fans said it was better than the Waldorf’s.5½ cups carrots, thinly sliced4 cups chicken broth3 tbsp raw rice1 pint whole milk1 pint light cream1 tsp onion juice3/8 tsp mace2 bay leaves3 drops tabasco1/4 tsp WorcestershireSalt to taste1½ tsp minced chives, as garnish
Place carrots in a stew pan with chicken broth and rice; cook at slow boil 25 to 30 minutes, stirring now and then until done. Cool, press through coarse sieve to make 1 quart of puree, adding water if necessary. Set aside to cool. Combine milk, cream, seasonings and heat to just under boiling. Cool. Remove bay leaves; combine with carrot-chicken base. Pour into an earthen crock or large bowl; chill in the refrigerator. Serve in chilled cups, topping each with sprinkling of chives. Serves 6.

The Trident’s Cappuccino Sausalito

What better way was there to finish off one of the Trident’s shredded steak omelettes with brown rice on the side than with a cappuccino? To bring back memories, while gazing at San Francisco Bay try sipping this and imagining you are listening to the Kingston Trio live. Take a taxi back home.1 cup brewed espresso or extra-strong coffee1 qt half & half1 tbsp vanilla4 tbsp honey1 tbsp cocoa6 oz brandy4 oz rum5 oz Kahlua or dark Creme de Cocao½ oz GallianoWhipped cream and chocolate shavings
Combine espresso, half & half, vanilla, honey, and cocoa. Heat until almost boiling. Set aside and keep warm. Mix together the brandy, rum, Kahlua and Galliano. In a 6½ oz glass pour 4 oz cappuccino mixture and 1 oz liquor mixture. Top with whipped cream and sprinkle with chocolate shavings. Makes about 11 servings.

Pig’n Whistle Cheese Cake

Pig’n Whistle was a chain of California candy store restaurants which began in San Francisco in 1910. Like coffee shops, Pig’n Whistles were open from early in the morning until midnight. In the 1930s, the decade this recipe dates from, the chain did all its own baking.1 lb dry, fine cottage cheese3/4 cup sugar1/4 cup flour½ tsp vanillaPinch salt2 lemons, grated and juiced½ pt whipping cream6 egg yolks6 egg whitesZweiback or plain cookies, and butter for crust
Mix cheese, flour and salt thoroughly, add grated lemon and juice and half the sugar. Add egg yolks gradually and finally the vanilla. Beat the cream stiff and fold into mixture. Then whip the six whites solid. First add the remainder of the sugar and then fold the whites into the rest of the batter. For crust, grate zweibach or cookies, dampen with melted butter and add a little cinnamon; line heavily buttered mold with mixture. Fill mold nearly to top and sprinkle with zweiback crumbs which have been flavored with cinnamon. Bake in 350° oven for 30 minutes.

In 1952, on the 40th anniversary of her popular Green Room Restaurant and Coffee Shop in Providence RI, Flora Dutton issued a leaflet with 10 recipes often requested by her guests.3/4 lb swordfish steak, 3 inches thick½ tsp mustardFor sauce, combine:½ cup finely chopped parsley1 tbsp chopped dill or chives2 tbsp lemon juice½ cup melted butter
Rub mustard on top and bottom of steak; salt and pepper. Brown in bacon fat or butter and then bake in frying pan or casserole at 400° for about 9 minutes, basting frequently with butter or drippings. Serve with sauce.

Ruby Chow’s Chinese Dinner Club was located on Broadway and Jefferson Streets in Seattle in the 1940s. I don’t know much about the restaurant’s history but was intrigued by this recipe.1 lb Chinese melon, cut into bite size pieces1 qt chicken stock1/4 lb raw pork, diced3 water chestnuts, peeled1 egg
Bring stock to rapid boil in 2-quart saucepan. Add pork and sliced water chestnuts, cooking until pork is done. Add salt and melon. Boil 10 minutes, uncovered. Break egg into soup. Do not stir, leaving egg whole. Serve immediately.

Don the Beachcomber’s Cantonese Spareribs

This recipe is from the Hollywood Beachcomber at 1727 North McCadden Place ca. 1950. Better invite the whole clan because it sounds like it makes a lot.2 sides pork spareribs2 cups soy sauce1 cup sugar2 tbsp salt2 tbsp catsup
Trim ribs and marinate for an hour in mixture of soy sauce, sugar, salt, and catsup. Roast in 400° oven for about 30 minutes. Baste at least 3 times. Roasting time will vary depending on how thick the ribs are. Serve with barbecue sauce.

Located on the 10th floor of Higbee’s department store in Cleveland, the Silver Grille hosted daily fashion shows and won accolades from Clevelanders and guidebook writer Duncan Hines. This recipe comes from The Higbee Company and the Silver Grille (Cleveland Landmark Press, 2001), which is out of print. However, Clevelanders may also be interested in another book published by the Landmark Press, Euclid Avenue: Cleveland’s Sophisticated Lady, 1920-1970, which contains 22 recipes from Halle’s and Stouffer’s.3/4 cup shortening1 cup sugar3 egg yolks1 tsp salt4 cups flour2 tbsp baking powder2 cups milk3 egg whites, beaten
Cream shortening; add sugar and egg yolks, and cream well. Combine flour, salt, and baking powder, and add to mixture, alternating mixture with milk, only to moisten the batter. Gently fold in beaten eggs whites. Divide the batter into well-greased muffin tins and bake in 400° oven for 20 minutes. Makes 24 muffins.

Patricia Murphy’s Popovers

There were several Patricia Murphy locations: one at 60th Street, a huge place in Westchester, and another in Fort Lauderdale. In her 1961 autobiography Glow of Candlelight, Murphy gives the recipe for her famous popovers.1/3 tsp butter1/4 tsp salt1 cup sifted flour1 cup milk2 eggs1 tbsp butter, melted
Put 1/3 tsp butter in each muffin pan or custard cup and heat in oven for 5 minutes while mixing batter. Sift flour and salt into bowl. Beat eggs with rotary beater, add milk and butter, beating only enough to make a smooth batter. Fill hot muffin pans or custard cups one-third full and bake in 450° oven for 30 minutes, then at 350° for 15 minutes or until firm, brown, and popped. Keep oven door closed while baking. Makes 6 large popovers or 9 small ones.

The Kahiki’s Beef Ka Tiki

The Kahiki opened in 1960 in Columbus, Ohio, and was an immediate success. This recipe was published in a professional restaurant journal in 1963. Personally, I wouldn’t be too enthusiastic about the idea of boiling beef – or the catsup – or the sugar – or the cornstarch …

This Los Angeles restaurant of the counterculture era was the sort of place that seemed as though it should have been vegetarian but wasn’t. The recipe comes from The L.A. Gourmet (1971).3 lbs ground sirloin
2 cups minced onion
2 cups diced green pepper
2 cups chopped peeled tomatoes
½ cup chopped stuffed olives
3 cups shredded Cheddar (the AI used Cheddar made from raw milk)1½ tsp salt
Thoroughly mix all the ingredients and shape into six thick patties. Grill, broil, or pan-broil until desired doneness is attained and serve on toasted buns. Makes six hefty burgers.

Back in the 70’s, in Houston and throughout Texas, there was a chain of steakhouses named Gallaghers Steakhouse. They closed all of them in the 80’s. It’s a shot in the dark, but if anyone happens to have any of their recipes I would greatly appreciate it. The ones I am most interested in is their cheddar cheese soup, Irish beef stew, the London broil marinade and their gingerbread. Thank you in advance for any help.

Posted my reply about making the ToH recipe under the wrong comment. The yt link you posted is the one I *thought* I was posting, and I commented again trying to get it right for people following that thread.

Looking for the Burdines restaurant’s Key Lime pie recipe. Burdines was the name of a Florida department store before bought by Macy’s. The Key Lime pie was the best. I kept it for years but since moving it is now lost.

Thanks Kirsten!! I also made an attempt last night to invent it. Here are the notes I wrote up from the experiment with my daughter:
Tomato Soup (Mrs. London’s style)
Liana ate this frequently at Mrs. London’s café while in college at Skidmore in Saratoga Springs, NY. I had it a few times while visiting and was amazed to discover how much I loved it since my recollections of tomato soup from childhood were more like Campbells out of a can. We are all fans now of this attempt to replicate what we remember from that lovely café.
4 Tbsp. olive oil
1 large yellow onion (diced)
4 cloves garlic (minced)
½ c. basil (chopped fine)
2 Tbsp. parsley (chopped fine)
1 tsp. fresh thyme (chopped fine)
9 large tomatoes (we used farmers market beefsteak) (peeled, seeded and diced)
3 c. chicken stock
1/3 c. flour
1c. or more heavy cream
¾ c. good cheddar (we used Kerry’s Irish white)

In sauté pan or pot deep enough for soup, sauté the onion in olive oil about 8 minutes till soft and sweet, then add garlic and herbs and sauté another minute or two. Season with salt and pepper.

I read about whether or not it is important to peel and seed the tomatoes and found varying opinions but concluded it was probably a good idea. It’s not hard if you place the tomataoes (with small cross hatch cut on the bottom) in boiling water for about 30 seconds before peeling. I cot them in half (cross-wise) for seeding and kept the juices from seeding in a bowl which I passed through a sieve to remove the seeds and save the juice.

Add tomatoes and stock to the sauté pan, bring to a boil and cover, then reduce heat to simmer for about 30 minutes. Turn off and puree the sauce. I used a hand blender directly in the pot, or you could transfer to processor or blender. This is when Liana said it was not thick enough, so I made a roux (mix of flour with some of the tomato juice, gradually adding more tomato until runny enough to add to the soup). In future, I think I’ll try adding the flour to the onion sauté before adding all of the tomatoes and stock.

Add cream and cheese (exact amounts depend on what tastes good to you) and cook down a bit more as needed. Add salt and pepper. Keep in mind that you serve the soup with another dollop of cheddar on top and some toasted French bread, so it will get cheesier. A basil leaf on top is also pretty. Liana thinks Mrs. London may have used dill, so we may try that another time.

Hi Kay. Did you ever get the recipe for the shrimp salad at Treasure Island? I hope you did. I am looking for the recipe for their house dressing. Any ideas where to look? I remember asking them for it around 15 years ago and of course was told no. Thanks if you can help.

The Internet has quite a lot of honey lime fruit salads and they are all pretty similar. I bet they are copies of your salad. Here is a link. You can vary the fruit according to your memory of the fruit salad you ate. I hope this recipe hits the mark: https://www.onelovelylife.com/honey-lime-fruit-salad/

Hello. I found numerous meatloaf recipes from this store that had red pepper sauce. I then located this recipe that everyone gave 5 stars. It does not have spinach, but you could take some frozen spinach, squeeze it dry and add to this meatloaf. I think it would be close to what you are looking for, and hope this helps. https://www.tasteofhome.com/recipes/cranberry-meat-loaf/

I am looking for the recipe for Stix Baer & Fullers Encore Salad I enjoyed years ago. Why are their recipes such closely guarded secrets if they are no longer being served? I’ve been told the salad at The Women’s Exchange is close but I no longer live in the area so can’t try it. Thank you.

Looking for a recipe from TJ’s gingerbread house restaurant in Oakland, CA. They sold seasonings in the gift shop and their was a shrimp recipe with the seasonings I am dying to find. If anyone knows the recipe or the brand of seasonings It would be so great. Ive been looking for years! Thanks!!!

This is a great web site. It brought to mind the cheesecake I used to get at Hamburger Heaven in New York City in the ’70s. It was melt-in-your-mouth creamy & airy with a barely there crust. Anyone have the recipe? Years ago someone I met suggested it was the Dream Whip box cheesecake but I’ve never tried it.

Hi! does anyone have the recipe for the Bullock’s Custard Sauce served at the Soup Bar in downtown LA? Would love to have to make for parents as a surprise. We used to go all the time. They loved it…and so did I! Thanks Liz

Praying that someone just might have the recipe for Woolfies or Rascal House’s Prune Danish (the little ones that we used to get when we ate there with our grandparents) Thank you for any help 🙂 cruisepl@att.net is our email.

Does anyone have the recipe for Scott’s Prime RIb restaurant’s Sweet and Sour Cabbage Soup from the south side of Chicago (Hazel Crest)? I found it on the web a few weeks ago while I was out of the country but couldn’t download it to my phone. Now that I’m back in the States, I can’t find it with Google again! Please help!

For most of his working years my father was employed w Hullings (Apted-Hullings) — their noodlebake was on the home menu weekly — still is after decades! Their lemon and their chocolate layer cakes were never outdone by anyone — each weekend we would have one of each cake.

Anybody from the Cleveland Area in the 1950’s and 60’s: My husband has been looking for a cheesecake he had as a kid in Cleveland, Ohio. All the bakeries had a version, Rosen’s Houghs, Star maybe Baker’s and others. He describes it as a “Souffle” Light and Fluffy. I have made dozens of different recipes. I am going to try the one in this post from the Pig’n Whistle. Sounds interesting!

From Pittsburgh and I remember the same type of cheesecake in a bakery here, Rheas. I would describe their cheesecake just as your husband did. Did you make the Pig’n Whistle recipe? How did it compare to the historic “Souffle” Light and Fluffy?

My father was a baker for them back in the 60s — he said the secret was chocolate liqueur & pure lemon zest (restaurant grade) — will try asking him for more “secrets” & post — sure miss those cakes! We all would argue over who got the end piece ahaha

Years ago, there used to be a restaurant in Rock Island called The Gay Nineties that was destroyed by fire. It was a special event destination for my family. They had the most wonderful garlic salad dressing, and we always brought some home with us. It was a dark golden color, and pretty thick. My brothers and I would sneak into the refrigerator, and dab bread into it, and sometimes eat it with a spoon. I have tried to recreate it, to no avail. If anyone has this recipe, I would be thrilled beyond imagining.

I know what dressing you are talking about and am looking for the recipe too. You can buy it in the stores here at HyVee in Rock Island and Moline Illinois area. It is called Gay Nineties Dressing and is with the refridgerated dressings but it is expensive so Looking for recipe. Contact me if you have it.

Ah, ha. Brought back fond meories, the Gay Nineties! A young married couple out of college and my husband going to work for Deere & Co. in advertising. This restaurant was for anniversaries and special events. It was run by Al Klass I believe. Great steaks! I remember also buying the salad dressing and bringing it home! Would LOVE the recipe! Sherry K.

This is about restaurant in DC area. I think it was Lord and Taylor. It was a frozen fruit salad. Each piece of fruit had a sherbet covering. Let me know if anyone knows how it was made. I think it was called Birdcage. Thanks.

Cathy, I used to work at a Mr Steak and that was a boxed cake made by “Sara Lee”. I used to buy it for myself from the grocery store. It has since been discontinued. You may have a better chance finding a substitute recipe by using the name “Sara Lee”. Sandy

FOR THE NOODLE PART: Cook noodles according to package directions: drain well. Melt butter in a medium saucepan. Add onions and saute until softened. Stir in flour, salt and pepper and cook until bubbly. Stir in milk and cook, stirring constantly, until thickened and bubbly. Stir in the parmesan cheese until melted, then stir a little of the mixture into the beaten egg. Add egg mixture back to the pan and bring just to the boiling point. Add sauce to drained noodles, mixing thoroughly. Press mixture into a well-greased 9 inch square pan. Place a square of aluminum foil over the top, pressing down on it to pack the noodles. Chill until cold, several hours or overnight. Before serving, place flour, egg-water mixture and breadcrumbs in separate shallow dishes. Heat oil to 375 degrees. Cut chilled noodles into squares. Coat with flour, then with egg mixture, then with breadcrumbs, covering all sides thoroughly. Fry squares in hot oil, one or two at a time until golden brown and heated through-2-3 minutes. Drain on a paper towel.

FOR THE RED PEPPER PUREE: Saute peppers, onion and garlic in olive oil until softened , 5-10 minutes. Add basil, chicken broth and vinegar. Cover and cook until peppers are tender and liquid has evaporated, 10-15 minutes. Transfer to a food processor and blend until smooth. Serve hot with Pasta Salvi

Hi,
I would be thrilled if you could find the recipe for Chicken Romana and the Mediterrania Salad from the Mediterrania restaurant that was on La Cienega on Restaurant Row. Thank you very much.
Laurie

Looking for House salad dressing recipe/ served at Oscar’s in Oakland, Ca. similar to a Caesar dressing but much better – to die for and everyone who was anyone ate at Oscar’s and you had to have their salad!

I so miss the H& H. In high school we would cut and have breakfast there. Miss those times and food. Never got stopped for a 10 AM meal there. Yes I loved the creamed spinach, breakfast, desserts. So much to remember.

Interesting site — but I do have to take issue with your description of the Automats as employing a “dehumanized method of delivering food.” A visit to the Automat (Horn & Hardart’s in Philly, to be exact) as a child was often a highlight of the trip. Opening each little door to retrieve a chosen treasure — yes, often that creamed spinach — was magical. Don’t know if others remember it, but also in the 50’s the Mickey Mouse Club TV show had a similar wall of little doors, which a lucky Mousekateer got to open for a treasure. The Automat let those of us who were not on TV have the same experience…. Loved it and miss it – 50+ years later! (But thanks for the spinach recipe!)

I agree, my mom would take me to the 57th Street, NYC location as a treat..they had a chocolate whipped cream cake with a chocolate candy bar frosting that was the bomb, we aways bought a whole one at the Penn Station shop to take home…

I had a brilliant idea for a website that would allow people to share memories and recipes from restaurants that are now closed. Searching online I found that indeed it was a brilliant idea because it has already been done 😉 I’ve actually been searching for recipes from a little place named Links Bakery that once stood on Lake Ave. in Elyria, OH. They had the best simple glazed donuts, Long John donuts, brownies, and cookies known as Links’ Pinks. I would be ecstatic to find any of the recipes for these items. Great website with some great stories and recipes!

What fun! Reading this has been a trip back in time and has made me
so hungry. Please, does anyone have a recipe for the Bengali Chicken
Salad served at the Popover Cafe in New York City until they closed in
January 2014?

In the 60s I used to have lunch at the Pig N Whistle in Downtown LA. For dessert, I had the best cheesecake I have ever tasted. I found the recipe on this website, but I don’t know where to find (or how to prepare) 1 lb dry, fine cottage cheese. Is that something special that is hard to find, or do I just drain the cottage cheese and blend it smooth? I also don’t know how many this serves. I don’t remember the crumbs on the top, but it was a long time ago. Rosemary

Hello, I buy the square block at Costco and it is similar to quark. Now I have a question re size of baking dish which they did not mention. Do you have any idea? I thought a 9 in. cake form would do it. pls reply thks.

One used to be able to find dry cottage cheese in stores, I remember still getting it the 90s. it’s basically just the curds without the creaminess, Try using ricotta, or putting regular cottage cheese in a strainer for a while.

Seattle 1950-60 El Goucho’s made a wonderful sandwich of ground beef mixed with a tangy tomatoey sauce served up on a warm bun – maybe a hamburger type.
Wanting this recipe ever since they closed down.

Looking for the recipe from the now defunct restaurants that used to be in Dillard’s (previously Stix, Baer & Fuller). It was a jello chiffon of some sort that came in Lemon, Lime or Orange. It was served as a side dish with a cold sandwich or you could order it as a dessert. It contained no fruit or nuts…it was just “fluff” as my family called it. Besides the flavored gelatin, it either used cream cheese or sour cream. Does this sound familiar to anyone? I’ve love to have this recipe!

I spoke with a chef friend of mine, and he said it probably used whipped cream (or cool whip,) sour cream or perhaps a combination of both. He said cream cheese was probably out because then it would taste more like cheesecake, which it did not. If cottage cheese was used (which is an excellent idea I hadn’t thought about,) it would’ve had to have been liquefied in a blender or food processor first, because there were no lumps in this dessert what-so-ever. Thanks for the suggestion!

There is a recipe that is made with Milnot canned milk, Lemon jello and cream cheese with a graham cracker crust that sounds like it. You can change the flavor by changing the jello. I will be glad to give you the recipe.

I’d LOVE it! I tried the combo of Cool Whip and Sour Cream and it separated when it chilled. So I’m thinking that a thicker binder (like Milnot canned milk) might be what I’m looking for. Thank you SO much for offering to send it along. 🙂

Stir powdered gelatin in the boiling water and stir until dissolved completely. Add ice and stir until ice is melted and gelatin is a thick, syrupy consistency.

Blend together dessert topping and sour cream. Gradually add gelatin to creamy mixture, blending with a wire whisk until gelatin is incorporated and smooth. Pour into a pan or mold and refrigerate overnight.

Yield: 1 quart

Note: Recipe may be cut in half.

The favorite Chiffon Jello in our local Stix restaurant was the Orange Chiffon Jello. Years ago, I asked a waitress about it and she said it was the hands-down favorite of all the customers. This is the “Reader’s Recipe Exchange” recipe as it ran in the St. Louis Post Dispatch a number of years ago. It was supplied by the senior food service manager for Dillard’s Garden Room restaurants but is virtually unchanged since the days of Stix, Baer and Fuller.

Is there a way to get the recipe for Stix Baer and Fullers thousand island dressing, or their encore salad? Also back in the 60’s, SB&F made a “Lindy” sandwich that had anchovies, swiss cheese, turkey etc on it. any chance of obtaining that recipe?

I am trying to find a recipe from the 50’s for Chop Suey made with pork.
Also, there was a bakery in Ferguson, Missouri that made Chop Suey cakes and I would love to get that recipe also.
Thank you.
Elaine

I BELIEVE THE RECIPE YOU ARE LOOKING FOR IS IN THE PRESTO PRESSURE COOKER COOK BOOK – IF I HAD TO CHOOSE ONE DISH TO EAT FOR THE REST OF MY LIFE, THIS WOULD BE IT!! – USE A VERY FATTY PORK SUCH AS PORK STEAK, OF BONELESS PORK SPARE RIBS. -NEVER MADE IT WITHOUT A PRESSURE COOKER, BUT IT’S WELL WORTH BUYING ONE – ENJOY

Me too! You cannot buy the Bobs Big boy french dressing anywhere! The actual salad was just iceberg lettuce, tomatoes, diced ham and diced American cheese. Easy enough — but it is the dressing I cannot replicate. Also, came with toasted butted hamburger bun! Yummy — it was always my favorite!

Hi Anonymous
Growing up in West L.A./ Santa Monica, my parents would quite often take me and my sister “over the hill” to Bob’s Big Boy in Van Nuys. It was a coffee shop style restaurant and a drive-in with the young girl car hops delivering your food on roller skates and was a huge hang-out for teen age valley folks and their hot cars. Particularly on Friday and Saturday night. I loved the Big Boy Cheeseburger, the french fries, the diced ham and cheese salad with tomato and spice dressing, the chocolate donuts at the cash register and the Big Boy comic books with his girl friend, Dolly and his pooch (can’t recall the pooches name). For years, I would buy the tomato and spice dressing at grocery stores and then it disappeared. You could still get the Big Boy Blue Cheese and roquefort dressing and the tarter sauce, but no T and S dressing. So I started researching the web and found a quite simple recipe which was good enough to bring back the memories of that perfect “french style” dressing. Here is the recipe
ingredients

It comes quite close, however, the first time I made it, I found the portions of ketchup and Heinz 57 sauce to be too much. May I advise you to use double or triple the Miracle Whip amount and taste it and add a little more of the other ingredients as you see fit.

BTW-I now live in Palm Springs and the Bob’s Big Boy in Calimesa is serving what they call tomato and spice salad dressing. It is no where near the original and not worth using. I am tempted to make a batch of the original copycat recipe and take it to them.

I am desperately searching for the recipe for the Olive Burger that was served in the “Knife and Fork” restaurant in the Pantlind Hotel in Grand Rapids Michigan. The hotel is now the Amway Grand the the K&F is long gone. In the late 1960s Mr Fables opened an became famous for their “Olive Burger” but no way was it even close…..I would just love to be able to get close to biting into a real K&F Olive Burger one more time in my life and to share with my husband who has never had one just what it is that I have been gushing over all of these years……..PLEASE see what you can find.

I worked at the Knife & Fork from 1967-70, as a waitress & also a cashier. I live in Florida now, but I know a man that cooked there at that time also. I will try to contact him & see if he remembers the Olive Burger.

I’m from Holland, Michigan, not far from Grand Rapids. Growing up in the ’60s-‘7os, family friends invited us to a cookout and swimming in their back yard pool for summer holidays. The hostess served olive sauce to add to our burgers. I didn’t like green olives but liked them stirred into mayo and on my burger. Seeing your post made me curious so I googled it. I was intrigued by the recipe in the video, and enjoyed reading the comments, many of which stated it’s olives mixed into mayo and not the recipe in the video. https://youtu.be/WaO6afI9UCo

I can’t edit my original reply but am trying a 2nd time. When I clicked on my link above I got the VF napkins ad, then another ad, and then a completely unrelated video. 🤷 I’m pretty sure I’m doing it the same way this 2nd time (I tested this 2nd link by sending myself the link via email, and it went right to the video, not an ad), by clicking the share arrow and selecting copy link. If this link doesn’t work, you want to search yt for “Olive Burger” from Get Out and Grill channel. https://youtu.be/-r-L7x5fe3M

I have spent the last three hours….and many times before that looking for the Chili recipe from Maxwell’s Plum. I think it was published in one of James Beard’s columns in 1973 but I have not been able to find that either. In my memory it was the perfect chili recipe.

Does anyone have a recipe for Wolfie’s Rum Pie? My husband talks about how delicious it was – it was a highlight of his trips to Florida years ago. I’d love to be able to surprise him with a pie. Thank you.

When I was a kid, Stouffer’s restaurants would occasionally serve squares of warm gingerbread in their bread basket. It was the most delicious gingerbread ever – dark brown with powdered sugar on top. I would love to know if anyone has seen a recipe for it anywhere.

There are 13 people searching for Marshall Fields Cheesy Chowder receipe on this site. (since 2009 ) I have reached out to Denise Scott who says she cut it out of a newspaper …but did not mention which newspaper. I will do my best to keep you posted, Susan Gillato

I have a recipe I found on the internet, doesn’t feel right. I am looking for the recipe for veggie burgers from the Old World Restaurant on Sunset Blvd in Los Angeles. It was in the early 70’s. Thanks!!

Thank you for the blast from the past about Miss Hulling’s in St. Louis. Even those of us who grew up in the ’70s remember the downtown location well. It was an iconic place to dine in St. Louis, as was The Branding Iron.

Do you have the recipe for the (to die for) Harvest Cake or prime rib at Miss Hulling’s or the creamed spinach at The Branding Iron?

This website brought tears to my eyes. I’ve eaten at many of these restaurants and I’ve sent some of those recipes to my daughter in Seattle to try. DOES ANYONE HAVE THE RECIPE FOR SCHRAFFTS’ TUNA CASSEROLE??? I SO loved it in midtown NYC……

You would enjoy the book When Everybody Ate at Schrafft’s, by Joan Kanel Slomanson (2006). It has many recipes in it. Not tuna casserole but there is one for Crabmeat and Noodles au Gratin which I bet you could adapt.

I am pretty sure they are referring to Marshall Fields. I had these pancakes for the first time a couple of days ago at Hawk Valley Retreat in Galena, IL. They were rolled up with a mixture of maple syrup and whipped butter. The owners said they were a popular item with MF’s champagne brunch and that they make a bunch, freeze them, then thaw what they need and bake them. I am assuming the freeze them flat, then roll them up after they are thawed, but I don’t know that for certain. I, too, am looking for the recipe!

Amber, this recipe is for genuine Swiss fondue as it was enjoyed in restaurants in the 1960s and 1970s. Rub an earthenware casserole with a clove of garlic. Grate 6 or 7 ounces of gruyere or Emmental cheese (or both half and half) for each person. Add a chunk of butter and pour one-fourth pint of dry white wine per person over the mixture. Put the casserole over the flame and stir with a wooden spoon, continuing to stir if a thick mass forms (it will be reabsorbed). When the mixture starts to cook, stir in a liqueur glass of kirsch in which is dissolved about a teaspoon of cornstarch and a little grated nutmeg. Keep the fondue pot flame just high enough to cook the fondue gently while it is being served. Serve with crusty bread torn into chunks which can be speared on fondue forks.

Does anyone have the recipe for the Castle Sandwich from the Boston Store department store restaurant? There was one in Fort Smith Arkansas. I ate there and the sandwich is to die for and also I had a recipe for Company Chicken, a buttermilk battered chicken baked over a layer of bacon … I would appreciate both if you can find them … I lost them … Thanx

Didn’t find an actual recipe either, but it contained bread on the bottom, covered by turkey, tomato, asparagus and bacon smothered in a creamy cheese sauce. If you can figure out the cheese sauce or create one on your own, you might be close to it. Sounds Yummy tho.

I have lost my favorite Christmas recipe from Maxwell’s restaurant. It is a chocolate cookies,chewie on the inside with a crackled shell. Does anyone have this? Oringinally it came from the L.A. Times.

I was downsizing and unfortunately threw away a recipe for bread pudding that was in the Ford Times approximately 1982 to 1984. Does anyone have the recipe or have any suggestions on how to find it? I will gladly share it if it is found.

I too would love to get a hold of that cookbook from the Source. They made a Salad dressing for their beet and carrot salad that just isn’t the same without their dressing. It was similar to a french dressing, anyone know how it was made?

Hello. Wonderful website. I am looking for the Chicago Marshall Field’s recipe for cheesy chowder. The recipe shown in the Dayton Hudson cookbook doesn’t seem to be the right one. Would anyone have the original recipe?

Hey! I wondered if you got any responses. My sister and I are looking for the same recipe. She lived on the stuff when she worked in the Loop when we were young. Still pining for it!! If I find anything, I’ll let you know. Have a fruitful (cheesy) search!! Thanks!

Hi again. Still haven’t found the recipe for cheesy chowder served at Fields. I remember it was very thick — much thicker than a soup normally would be. I’ve made cheddar cheese soups a number of times, but can’t get the ingredients right. I think the secret may be in the type of cheese used, but I can’t figure it out. I’m hoping that someone who worked at Field’s kitchens will read this and post the ingredients.

I am looking for the grilled steak and “tar” baked potato recipe from the Windjammer restaurant in Sarasota Florida. I loved the potatoes there when I was a kid, in the 1970’s. Also, the recipe for black bean soup from restaurants inside Burdines, in Sarasota Florida.

Thanks so much. I must have been around 5 years old when we frequented the restaurant. When I was told we were eating tar potatoes I wasn’t sure if my parents were teasing me. I was too young to understand. After all of these years, I finally have an answer. Thank you.

I would love the recipe for citrus chicken from the Trident Restaurant in Sausalito, CA. They had 2 chicken dinners served in ceramic pots with covers. The citrus was savory and delicious. I am still dreaming about that recipe 30+ years later!!

Google referred me to your site when I looked for the vichyssoise soup recipe from the Maramor restaurant. This recipe was in The Toll House Restaurant Cookbook, published in the 1930’s or 40’s by the inventor of the toll house cookie. The vichyssoise recipe was one of the first recipes I made as a young teenager. My mother gave me full run of the kitchen and it was a thrill. I’ve been cooking and loving it ever since. Thanks for your web site and good luck on your project!

There’s a new book coming out in bookstores next week on Wanamaker’s history called WANAMAKER’S: MEET ME AT THE EAGLE by Michael Lisicky. If Michael doesn’t have those recipes in his book, he might very well know where you could find them. Here is a short review of the book.

Maramor in Columbus, Ohio, had the best Floating Island dessert. Does anyone have that delicious recipe that Maramor used? I dined at this fantastic restaurant with my parents and a wonderful aunt or on special dates when I was a student at Ohio State back in the 1960s.

I have most of the recipes for Mary Elizabeth’s…My father was the last owner, a Frenchman husband to the daughter of Martha one of the original owner’s. A book is in the works if I can find a publisher or anyone interested in Mary Elizabeth’s history and recipes…

Hi again Jan. I made the Brown Derby’s Hamburger De Luxe recipe and it was so very delicious! I wrote about it on my blog, if any of your readers would like to visit: http://www.channelingricky.blogspot.com

Hello. Would anyone have the recipe for the Union’s pecan pie. I used to go to one of the restaurant’s in the store in the 60s and treat myself to a pice of their pecan pie. I have never found a piece of pecan pie to match theirs. If anyone has the recipe, I would appreciate getting it. Thanks!

I came across your wonderful blog site while looking for pictures of Tarello’s restaurant. I have been cooking the recipes found in the Ford Treasury cookbooks and writing about them on my blog site. I recently tried Spaghetti a la Rustica and it was marvelous!

I included your website address in my blog for my readers to explore. I welcome anyone would like to visit my blog site to read about the recipes I have made from The Ford Treasury cookbooks.

I took a look at this blog and I like it. The recipes are nicely detailed and her writing style is appealing. In between recipes you can read about the mystery surrounding the death of Natalie Wood. — Jan

Please try to find SWEET’S recipe for its amazing grey sole — people waited around the block for it. I know they bought 3,000 pounds of butter a week.
What a wonderful web site you have. Thank you so much.

Thanks for posting the recipe by Miss Dutton. She was a friend of my grandmother. Do you have a copy of that pamphlet of her recipes? I have just a piece of it and would like to see the rest if you could scan it.

I have put the recipe that I have and a reader contributed one she had. Miss Dutton was an amazing person. I used to watch her “network” with the businessmen who came to lunch. She ran the Providence Plantation Club dining room too!

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